Spice up your next lunch with this Vegan Buffalo Cauliflower Quesadillas. A creamy, spicy combo of marinated cauliflower, vegan ranch and buffalo sauce.
Preheat oven to 425 degrees and line a baking sheet with foil.
In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Increase heat to broil and cook for an additional 5 minutes, or until cauliflower begins to brown. Remove from the oven. Place cauliflower back in the bowl. Add remaining buffalo sauce and stir to combine.
While cauliflower is cooking, combine avocado, cream cheese and a pinch of salt in a small bowl. Break apart avocado and stir until smooth. Set aside.
Heat a pan over medium high heat and spray with non-stick spray.
Spread desired amount of avocado mixture on half of a tortilla. Top the avocado with half of the cauliflower mixture, red onion slices and cilantro. Close the tortilla and place in pan. Cook until browned on both sides - approx. 2-3 minutes per side.
Remove from the pan and repeat with remaining ingredients.
Serve with vegan ranch, additional cilantro & buffalo sauce.
*If you don't have vegan cream cheese (or just don't want to use it), you can omit it and just double the avocado.